I am a qualified Nutrition Coach and Zumba Instructor. As well as this, I have personally lost over 20kg on my own weight loss journey. The aim of my site is to share some of the insight I have picked up by making every mistake there is along the way.

Winner Winner, Chicken Dinner!

I always find that during the week my evenings consist of running around like a crazy woman trying to get everything done, so that I can eventually sit down! No matter how organised I try to be, there is always a dishwasher to be unloaded or laundry to be done. That’s why I love dinner like this one. After just a few minutes of prep, I can just bung it all in the oven and while it’s doing its thing, I can do mine. If your weekday evenings sound like mine, then this recipe is definitely one to try. Enjoy xxx

Serves 2

Ingredients:

Two large chicken fillets

About 10 baby potatoes

2 parsnips

4 carrots

A packet of Parma ham

A drizzle of olive oil

A shake of Italian seasoning (mixed herbs will do)

(Adjust the quantity of the veg depending on size, use the after photo as a guide to what the portion should end up looking like)

Cost per serving: €4.05 (I buy my chicken in Nolan’s butchers, the rest came from Aldi)

Method:

Preheat your oven to 180 degrees centigrade and put a full kettle on to boil

Peel your carrots and parsnips and chop them into batons. To do this, cut the vegetable into thirds and chop each third into quarters lengthwise.

When the water is boiled, fill a large pot with the water and add the chopped veg and potatoes. Put the pot on high heat to boil for about 5 minutes

Trim any bits of fat or sinew off the chicken

Wrap each fillet in 3 slices of Parma ham. Start at one end of the fillet and work your way down. They will be overlapping

When the veg has been boiling for about 5 minutes, drain them and pop them into a large Pyrex dish. Drizzle the olive oil over them, just enough to give them a light coating. Shake some Italian seasoning over them and give them a good shake.

Put your veg and your chicken in the oven for about 25-30 minutes

Plate up and enjoy!

*Top tip, I always double up on the veg when I make this. It keeps in the fridge for up to 5 days, and it is a life saver for really hectic nights.